Alexandra
Kefir starter culture 300 ml
Aged kefir 120 ml
Mustard oil 2 tbsp l.
Soft cottage cheese 1 tbsp. l.
flour 200 g
Wheat flour 100 g.
Whole grain flour 50 g.
Wheat bran 50 g.
1/2 cup potato flakes
Salt 1.5 tsp
Honey 1 tbsp. l.
Molasses 2 tbsp l.
Spices 3 tsp
Fried onions 2-3 tbsp. l.
Panifarin 3 tsp
Agram 4 tsp
Malt 2 tbsp l.

Spices: Mix 3 parts coriander, 1 part cumin, 2 parts mustard powder, 1/2 part cumin, 1 part cinnamon.

Knead the ingredients in a bread maker for 20-20 minutes.
Distribute 7-8 hours
Bake in a bread maker or oven.

Quick option: add 5 g of pressed or 1/2 tsp. dry yeast, load the ingredients into a breadmaker, dumplings plus rye or French.

The result is a thin crispy crust and a finely porous tender and soft aromatic crumb.


SpicyRyeBran.JPG
Sweet and sour rye bread with spices, not kefir sourdough
Merri
Do you get a fragrant bread? Perhaps the crumb is slightly moist and tasty?
Alexandra
Merri,
Oh, it was a long time ago when I baked this bread ...
In general, sourdough bread is very tasty and aromatic, and whole grain breads - for my taste - - especially
Merri
I put it in line!

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